Do you remember what the shop bought version of these cookies are called? I remember than as Angel Kisses or Dreams or something but when I looked in the supermarket over the weekend, I couldn’t find them on the shelves.
A few years ago my mother in law gave me a Russel Hobbs cookie gun and I can probably can’t on one and a half hands the number of times I have used it. There is something about the repeated filling of the cannister that drives me crazy and as you know from my number of cookie bar recipes I really prefer not standing in the kitchen taking out batches of cookies all morning.
This recipe makes about 30 cookies depending on the size you make them and they flatten out rather than spread. If you don’t have a cookie or piping gun I suggest you grab a thick plastic bag, dump all the dough into it then squeeze it down to one corner. Snip off the corner and use that to pipe Hershey kiss type shapes onto the cookie sheet.
Melting Moments Cookies
180g butter, at room temperature
75ml icing sugar
5ml vanilla extract
250ml cake flour
200g dark chocolate, melted
Preheat oven to 180 degrees and prepare 2 cookie sheets with non stick spray. Beat butter and sugar together until creamy and add extract. Sift together cornflour and flour and add 1 spoonful to the butter mixture at a time while mixing slowly until all the flour has been incorporated. Scoop cookie dough into piping vessel of choice and pipe shapes onto cookie sheets 2cm apart. Bake for 10 minutes until lightly golden brown. Allow to cool on cookie sheets for 2 minutes before transferring to cool completely on wire wracks.
Once cool, dip the bottoms of the cookies into melted chocolate and allow to dry, chocolate side up, until set.